Dairy Free Shepherd's Pie

Total time1 hr 25 min

Prep time25 min

Cook time55 min

Tender braised lamb forms the heart of this pie, simmered with carrots, celery, and scallions until deeply savory, then finished with tomato paste, fresh thyme, and rosemary for a rich, herby gravy that clings to every bite. A splash of tamari deepens the umami without any fuss, and the whole filling thickens into that perfect spoon-coating consistency before it goes under a thick layer of creamy mashed potatoes. Those potatoes get whipped until silky smooth, then dragged with a fork to create ridges that catch and brown beautifully in the oven. The result is a bubbling, golden-topped classic with crisp edges and a soft, pillowy crown — total comfort food, straight from the skillet to the table. This version fits neatly into a dairy free routine without losing any of that cozy, old-fashioned appeal. It's the kind of dish you'll want to make on repeat all winter long.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 1-inch chunks
3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp salt
¼ tsp black pepper

For the filling

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 ½ lbs ground lamb
2 tbsp gluten free flour
1 tbsp tomato paste
1 ½ cups chicken broth
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tbsp tamari
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
2
Return the drained potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat. Add the butter and mash until smooth, then stir in the milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is creamy and holds its shape. Set aside.

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